Would you believe me if I told you that this absolute beauty of a chocolate cake only needed four ingredients? It’s also the perfect cake for those who are gluten intolerant or allergic to nuts (or *gasp* both) and it uses minimal butter and sugar. Most importantly, this is one of the best damn chocolate cakes I’ve ever tasted.
I’m not entirely sure who Eve was exactly but oh gosh, do I love her! And I love this cake! I knew I had to make it when I perused through French by Bistro Moncur’s Damien Pignolet, and my greedy sugar-deprived eyeballs hit the page. It was adapted from the original recipe by Eve Knottenbelt, author of the 1971 published The Australian Health Food Cookbook. I’m sure he, along with legions of grateful chocolate lovers, are forever in her debt.
There’s so much to love about this that if it were legal, I’d marry it. It only needs four basic ingredients - eggs, butter, chocolate and a little sugar, which makes this completely gluten-free and nut-free. And when you chill the raw batter, it comes out as an incredibly light and airy mousse. Which means, if there ever was an appropriate time to lick the bowl*, this has to be it. I’ll forgive you if you prefer to take the bowl of batter to a more private place for sexy times but believe me. Bake it. Because the reward is more fabulous. And because you love me and trust me. Plus you can wow at how this airy mousse magically turns into a crumbly cake after a spell in the oven.
*Citrus and Candy would like to proclaim that licking the cake bowl is a perfectly legitimate practice and that one should indulge in this delicious act as often as they want. I.e. ALL THE TIME.
It bakes beautifully and looks perfect when it comes out of the oven. If only I could too. Out of bed of course, not the oven. But the real magic is when it starts to sink and shrink from the sides of the cake pan into a crater. No icing or ganache is needed because the top of the cake then becomes the perfect vessel for you to pour reserved raw cake batter over the top. When chilled, the cake is rich and slightly dense. At room temperature, it becomes light and almost sponge-like. Either way it’s pure poetry when topped with the gorgeous mousse. And to decorate, go nuts with a block of chocolate and an array of weaponry. Big knives on a melted slab for chocolate curls, vege peeler for small curls, a microplane for grated. Hell, if you want to stick that big ol’ block on top of the cake because that’s how you roll, I’m all for it.
Because there is nothing in here to disguise or compete with it, it is essential to use the best spanking quality chocolate you can find. This cake demands it. Nay, it deserves it. And because you are worth it.
This is chocolate cake at its most purest. Now let us all thank the world that we live in a world of desserts. And eggs. And butter and sugar. And of course, thank Eve. Then go and bake an extra cake and pass it over to me (you know… because I kindly shared it with you and all that).